Category Archives: Seafood

Gluten-Free Seafood

Barramundi in Parchment with Lemons, Dates and Toasted Almonds

This recipe is sponsored by Australis Barramundi. I am a longtime customer of their fish, and I am very excited for the opportunity to collaborate with them. As always, all content and opinions are my own. 

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

Hey there! I hope you had a great weekend. It was pouring in NYC yesterday, so we spent a good chunk of the afternoon and evening continuing to furnish our new apartment. Travis assembled two new shelving units, and I searched the web for a few more items that we need (while also offering him moral support, of course!).

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

Because I knew we’d have a couple of weeks here in NYC before our movers arrived with our belongings from California, I tried to photograph and prepare a few posts for you guys while we were still in Los Angeles. I’m really excited to finally share my second barramundi recipe in collaboration with Australis Barramundi! If you missed the first recipe, Barramundi with a Tomato, Olive, White Wine Sauce, you can find it here.

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

For this recipe, I used a different cooking method than pan-searing because I wanted to show you how versatile this fish is. I cooked the barramundi fillets in parchment paper, which is a delicious and healthy way to cook white fish. This cooking method allows you to use very little oil, and if done correctly, results in perfectly flakey and juicy fish. If you’ve never cooked fish in parchment paper before, don’t worry! It’s very easy, and you’ll be a pro in no time.

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

The fish is cooked on top of a bed of baby spinach, so there’s no need to make a separate side dish. You have a complete meal just in the parchment paper alone! I prepared a mixture of chopped dates, toasted almonds, and lemon zest to serve with the barramundi. It adds a nice hint of sweetness and varying textures to the dish.

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

There are so many delicious ways to prepare barramundi, and that’s why it’s one of my favorite fish. One of the best parts about this recipe is that it takes less than 25 minutes from start to finish. I love quick and easy weeknight meals that appear far more complicated than they really are!

Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

 

Barramundi in Parchment with Lemons, Dates and Toasted Almonds
 
Prep time
Cook time
Total time
 
Serves: 2 servings
Ingredients
  • Two 6 oz. barramundi fillets
  • 1 whole lemon
  • 1 medium shallot, peeled and thinly sliced
  • 6 oz. baby spinach
  • 2 Tablespoons olive oil
  • ¼ cup unsalted almonds, coarsely chopped
  • 4 Medjool dates, pitted and finely chopped
  • ¼ cup fresh flat-leaf parsley, chopped
  • Salt and pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Dry the barramundi fillets with a paper towel and sprinkle each piece generously with salt and pepper. Set aside. Zest the entire lemon and then cut half of the lemon into 4-5 thin slices. Juice the remaining half of the lemon into a small bowl and set aside.
  3. Lay two large pieces of parchment paper (about 12" x 12") side by side. Divide the sliced shallots and baby spinach between each piece of parchment, and sprinkle the spinach and shallots with a pinch of salt and pepper. Lay the barramundi fillets on top of the spinach and shallots, and top each fillet with the thin lemon slices. Drizzle about 1 Tablespoon of olive oil over the fillets. One sheet at a time, close the parchment paper packets: bring two opposite sides of the paper together and fold them together several times to create a tight seal. Then fold up each end of the paper to create a tight seal on all sides. It's fine if the seals loosen slightly in this process.
  4. Place the parchment paper packets on a large baking sheet and bake the barramundi on the middle rack of the oven for 10-12 minutes, or until the fish is tender and flakes easily.
  5. While the fish is cooking, bring a small skillet to medium heat. Add the remaining tablespoon of olive oil to the pan, and once hot add the chopped almonds. Sauté for 2 minutes, then add the dates and cook until warmed through, stirring regularly, about an additional 2 minutes. Turn off the heat and stir in the lemon zest, lemon juice, and parsley. Season with a pinch of salt and pepper, or to taste.
  6. Open the barramundi packets and transfer the fish, spinach, shallots, and lemon slices to two plates. Top each piece of barramundi with the date-almond mixture and serve immediately.
Barramundi in Parchment with Lemons, Dates and Toasted Almonds ll A delicious, healthy, gluten-free weeknight dinner that comes together in under 25 minutes! ll www.littlechefbigappetite.com

Seafood

Barramundi with Tomato, Olive, and White Wine Sauce

This post is sponsored by Australis Barramundi. I am a longtime customer of their fish, and I am thrilled to collaborate with them today. As always, all content and opinions are my own. 

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

I am SO excited to share this Barramundi with Tomato, Olive, and White Wine Sauce recipe today. This dish was inspired by the flavors we sampled throughout our honeymoon in Greece last month.

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

Many of the ingredients in this recipe are ones you likely have in your fridge and pantry already. I made sure to take advantage of the Santa Monica Farmers Market one last time before we move to NYC and grabbed a pint of cherry tomatoes and bunch of fresh basil for this recipe.

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

I’ve mentioned my love for the Australis Barramundi before. Travis and I have been buying it from Whole Foods for years and we always have a couple bags stocked up in our freezer. Because we’re that hooked, I even checked to see if it’s sold at the Whole Foods near our new apartment in NYC (answer: it is!). You can find Australis Barramundi at many Whole Foods locations and specialty grocery stores nationwide.

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

If you’ve never tried barramundi before, it’s a meaty, buttery white fish with a very mild flavor. I love that it soaks up the flavors of whatever you serve it with. Barramundi is also very high in omega 3s and an EXCELLENT source of protein (I’m talking 34 grams in a 6 oz. piece!).

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

Australis uses super freezing methods to lock in the freshness and flavor of their fish, so once the barramundi is defrosted it tastes just like it was fished that week. Technically speaking, this flash-frozen method actually makes the barramundi fresher than “fresh” fish since there is zero loss of flavor or spoilage during transportation! That’s why we’ve always felt as though we’re eating a restaurant quality meal when we cook it at home.

The fish comes pre-portioned in 4-6 oz. filets, and it’s very easy to defrost. Simply place the vacuum-sealed filets in a large bowl of cold water for about 15 minutes and voila! The pre-portioned pieces are also great if you’re just cooking for one.

 

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

This barramundi recipe is easily one of my favorites on the blog right now. I would happily eat this dish every day of the week. The kalamata olives add a nice salty element to the sauce, but if you’re not an olive person then you may want to substitute in one tablespoon of capers in their place.

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

Fresh basil is also a must, and the more the better!

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

I know you’re going to love this recipe! Make sure to look for Australis Barramundi in the frozen fish section at Whole Foods. It’s fantastic!

 

Barramundi in Tomato Basil White Wine Sauce
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 6-8 oz. Australis Barramundi
  • 2 Tablespoon olive oil, divided
  • ¼ teaspoon crushed red pepper flakes
  • 2 large garlic cloves
  • ½ pint cherry tomatoes, cut in half
  • ¼ cup kalamata olives, thinly sliced
  • ⅛ cup dry white wine (I used Sauvignon Blanc)
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ cup fresh basil, sliced
  • Salt and pepper
Instructions
  1. Place the frozen barramundi (still in its vacuum-sealed plastic packaging) in a large bowl of cold water and allow to defrost (about 15 minutes). Once the fish is defrosted, use scissors to remove it from the plastic and place the fish on a large plate. Use paper towels to remove excess water from the fish and set aside.
  2. Heat a small pan over medium heat. Add one tablespoon of olive oil and then add the crushed red pepper flakes and garlic, sautéing constantly for about 1 minute. Add the cherry tomatoes and cook, stirring occasionally, for three minutes, until they're soft and blistering. Sprinkle the tomatoes with a pinch of salt and pepper while they're cooking.
  3. Next, add the kalamata olives to the pan and cook for one minute. Add the wine and scrape up any bits that have accumulated at the bottom of the pan. Bring the mixture to a light simmer for 1-2 minutes. Remove the pan from the heat and stir in the lemon juice, lemon zest and basil. Taste the mixture and add additional salt and pepper as needed. Cover to keep warm and set aside.
  4. Heat the remaining one tablespoon of olive oil in a large non-stick pan over medium heat. Season both sides of the barramundi with course sea salt and ground black pepper. Place the fish in the pan and cook for about four minutes on one side, and then flip and cook on the second side for an additional four minutes, or until the fish is lightly golden brown and cooked through.
  5. Place each piece of barramundi on a plate and serve the tomato, olive, white wine sauce over the fish. Serve immediately.
 

This Barramundi with Tomato, Olive, White Wine Sauce Recipe is so healthy and incredibly flavorful! It's easy enough to throw together for a quick weeknight dinner, but also impressive enough to serve to guests! ll www.littlechefbigappetite.com

Gluten-Free Seafood

Asian-Glazed Salmon Recipe

I’ve tried countless salmon recipes and this one is without a doubt my favorite. You may have seen my sneak-peak post on Instagram last week, and I am excited to share the recipe for this Asian-Glazed Salmon with you today!

Asian-Glazed Salmon Recipe

I always have the ingredients for this recipe in my fridge, which is another reason why I love this dish so much. From start to finish, this Asian-Glazed Salmon takes no more than 30 minutes — a weeknight win in my book!

Asian-Glazed Salmon Recipe

We always pair this salmon with a side of broccoli or green beans. I think it would also be delicious with black rice or sauteed spinach.

Asian-Glazed Salmon Recipe

 

 

Asian-Glazed Salmon Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ⅛ cup +2 Tablespoons low-sodium soy sauce
  • ⅛ cup brown sugar
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon fresh ginger, grated
  • 1 small clove garlic, minced
  • ⅛ teaspoon dried red pepper flakes
  • ½ Tablespoon fresh lime juice
  • 2 (6-ounce) salmon fillets
  • Sesame seeds (optional)
Instructions
  1. Place the soy sauce, brown sugar, hoisin sauce, ginger, red pepper flakes, and garlic in a medium small saucepan. Bring the mixture to a boil, reduce the heat to medium-low, and cook for 10 minutes, or until the sauce forms a glaze. Stir the mixture regularly to ensure that it doesn't burn. Remove from heat and stir in the lime juice. Set aside.
  2. Preheat the oven to 400 degrees.
  3. Place the salmon fillets, skin side down, on a broiler pan or a wire baking rack (on top of a baking sheet), coated with cooking spray. Baste the salmon with some of the glaze and let it sit for 15 minutes. Brush a bit more glaze on each salmon fillet and sprinkle with sesame seeds (optional).
  4. Place in the oven to bake for 6-8 minutes. Then, turn the oven to the BROIL setting and broil the salmon on the top rack until cooked through, about 2 minutes. Remove from oven and brush with more glaze (if desired). Allow to cool for 2 minutes and serve.
 

Seafood

Barramundi with Balsamic Cherry Tomatoes

We just got back from a weekend trip to Chicago to visit family and friends. Unfortunately, the weather gods hated us, and it rained every day of our trip…and because we were stuck inside all day, our weekend turned into an eating extravaganza.

Now, as a food-lover, I really shouldn’t complain because everything we ate was delicious…but let’s just say I am ready for a detox. There is only so much deep-dish pizza, burgers, and pasta my tummy can handle.

Barramundi with Balsamic Cherry Tomatoes Recipe

I am excited to get back into my healthy groove this week. On the menu: lots of lean proteins and vegetables. This Barramundi with Balsamic Cherry Tomatoes hits all the marks: protein-packed, flavorful, healthy, and weeknight fast!

Barramundi with Balsamic Cherry Tomatoes Recipe

We love this dish so much, we made it twice in one week. I find my barramundi filets in the frozen section at Whole Foods. If you can’t find them, halibut or another mild white fish would work just as well for this recipe.

Barramundi with Balsamic Cherry Tomatoes Recipe

One important word of advice: DON’T skimp on the basil at the end. It makes every bite delectable and this dish couldn’t be the same without it.

Enjoy!

 

Barramundi with Balsamic Cherry Tomatoes Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 Tablespoons olive oil, divided
  • 2 (6-ounce) barramundi fillets
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes
  • 3-4 garlic cloves, minced
  • 2 Tablespoons balsamic vinegar
  • ⅛ cup chopped fresh basil
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of the olive oil to the pan. Sprinkle fish with a pinch each of the salt and pepper.
  2. Add fish to pan and cook about 4 minutes on each side, until fish flakes easily with a fork. Remove fish from pan and keep warm.
  3. Add remaining Tablespoon of oil to pan. Add cherry tomatoes and sauté for 3 minutes. Add the garlic and saute for an additional minute. Next, add the balsamic vinegar and cook for 1 more minute or until tomatoes begin to burst. Stir in half of the basil. Season with salt and pepper.
  4. Serve tomato mixture with fish. Garnish with additional basil.
Notes
Recipe adapted from Cooking Light
 

Barramundi with Balsamic Cherry Tomatoes and Basil Recipe ll Easy, Healthy, and Gluten-Free. Perfect for a quick weeknight dinner at home! ll www.littlechefbigappetite.com

Seafood

Cod with Cherry Tomatoes and Kalamata Olives

Today might be April Fools Day, but this recipe is no joke. This simple fish dish was sent to me by my dad a few years ago when I expressed a desire to learn how to cook more seafood.

Cod with Cherry Tomatoes and Kalamata Olives Recipe

This meal boasts all of the flavors of a delicious Mediterranean feast, but requires only a handful of ingredients. I’ve made it with cod, tilapia, and halibut – really, whatever is on sale at the time.

 

Cod with Cherry Tomatoes and Kalamata Olives Recipe

The flavors will remind you of summer. I don’t know about you, but as the weather begins to get warmer, I crave lighter meals like this one. I love eating fish for dinner because it’s protein-packed, but doesn’t leave you feeling overly stuffed before bed.

Cod with Cherry Tomatoes and Kalamata Olives Recipe

This Spicy Cod with Cherry Tomatoes and Olives is fast enough for a weeknight meal, but impressive enough to serve for company. Whatever you do, make sure you serve this with a generous squeeze of fresh lemon juice to heighten the flavors. It makes a BIG difference!

Cod with Cherry Tomatoes and Kalamata Olives Recipe

 

 

Spicy Cod with Cherry Tomatoes and Kalamata Olives Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 3 Tablespoons extra-virgin olive oil
  • 2 4-5 oz. filets of cod or tilapia
  • 2 Tablespoons chopped fresh parsley
  • ⅛ teaspoon dried crushed red pepper
  • 1 cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, chopped
  • 2 garlic cloves, minced
  • Salt and Pepper
  • 1 lemon, cut into wedges for serving
Instructions
  1. Sprinkle the fish filets with salt and pepper. Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Once hot, add the fish filets to the pan and cook for 2-3 minutes on each side, or until the center is opaque. Remove fish from pan and set aside.
  2. Add the last Tablespoon of oil to the pan. Add the parsley and red pepper and saute for 30 seconds. Next add the cherry tomatoes, olives, and garlic and saute for 2 minutes, until the tomatoes and olives soften. Season with salt and pepper.
  3. Top the fish with the tomato mixture. Squeeze fresh lemon over each filet of fish and serve.
Notes
*Recipe adapted from Epicurious
 

Spicy Cod with Cherry Tomatoes and Kalamata Olives ll Healthy, Quick, and Simple! Easy enough for a delicious weeknight dinner. ll www.littlechefbigappetite.com